For pea hull infusion: I got 4 cups of liquid from a pound of pea hulls, weighed before removing the peas, of course! Wash empty pea hulls several times; place in a large pot and add water until hulls are just covered. Boil hulls until they are tender and the liquid is a purple color. Strain liquid through damp cheesecloth, a jelly bag, or an old kitchen towel and return it to the pot.

For jelly: Add Sure Jell and lemon juice to the liquid, Bring to a rolling boil; add sugar and return to a full rolling boil. Boil per the box or until wrinkle tests Remove from heat. Skim off foam. Pour hot jelly into jars. Process them ten min waterbath

ok, so this recipe came up on my old recipe group, I tweeked it to make modern canning safe an its said to be a poor mans grape jelly for those that live where grapes will not grow but peas will. You know I love finding ways to use everything, and I am interested in seeing if different heritage pea types will make different flavoured jelly..

Farmgals Bucket List : Farmgal's Bucket List

I am sorry to have this rant, I might not even post this.. I most likely will and I am sure I will lose a reader or two.. but I have to write this.. If you live in an apartment or a tiny condo in the city, you can be many things.. You can be […]

Ok, its just going on record that we are going to be “in just in time mode” on most things this year. Let me give a example.. we have pulled at least a hundred or two wild parsnips but then we needed to focus on this or that.. and suddenly this week, we are like.. […]